Mushroom & Butter Bean Ragu with ‘Cheesy’ Polenta

All the lovely earthy flavours of wild mushrooms combined with a rich tomato sauce and juicy butter beans – its a perfect comfort dish to make your belly happy. It’s also surprisingly quick to make, but still delivers some delicious bold flavours.

There are plenty of ways to adapt/swaps so you can use what you have at home.

  • Swap the butter beans for any other bean, chickpeas or lentils.
  • The mushroom ragu is delicious with pasta or crispy potatoes!

Serve with a fresh salad and quality sourdough – delish! Hope you enjoy, much love, Niki xxx

I'd love to know if you made this recipe.

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Info

 

  4 servings
  15 minutes preparation time
  40 minutes cook time

Ingredients

  • 1 leek chopped into slices 
  • 2 tbsp olive oil 
  • 4 cloves garlic sliced 
  • 1 large carrot chopped finely 
  • 250g mixed mushrooms finely chopped 
  • 2 tbsp white wine
  • 4 tomatoes chopped roughly 
  • 1 tbsp tomato purée 
  • 1 tsp balsamic vinegar 
  • 1/2 tsp sea salt 
  • Black pepper 
  • 1 tbsp fresh thyme leaves 
  • Pinch chilli flakes 
  • 1 can butter beans drained 
For the Polenta 
  • 100g instant poteta 
  • 400g water 
  • 3 tbsp coconut yogurt or cream or plant based yogurt
  • 2 tbsp extra virgin olive oil 
  • 1/2 -1 tsp sea salt 
  • Black pepper 
  • 1 tsp wholegrain mustard 
  • 2 -3 tbsp nutritional yeast – optional for a ‘cheesy’ flavour

Toppings;

  • Fresh Thyme
  • Extra virgin olive oil
  • Sea salt and black pepper

Directions

  1. In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft. 
  2. Add the garlic and carrots and fry for 3-4 minutes
  3. Now add the mushrooms and white wine, stir to combine and fry for a further 2-3 minutes.
  4. Now add the tomatoes, tomato purée, butter beans, thyme, balsamic, salt and pepper. Simmer for 6-7 minutes until the tomatoes have softened. 
To make the polenta; 
  1. Add the water to a saucepan, bring to the boil.
    Slowly add in the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat.
  2. Allow to cool little then add the polenta and all the other ingredients to a food processor and blitz smooth and creamy consistency.

To serve;

  1. Top the polenta with ragu, sprinkle with thyme and a drizzle of extra virgin olive oil.

10 Comments

  1. Nish on March 1, 2020 at 6:55 pm

    You missed when to add butter beans

    • Niki on March 1, 2020 at 9:43 pm

      Hi Nish
      With the tomato puree etc. Ive added in.
      Much love, Niki xxxx

  2. Marie on March 1, 2020 at 7:41 pm

    Hello,

    I’m interested in trying this recipe. How much white wine would
    You like us to add?

    • Niki on March 1, 2020 at 9:42 pm

      Hi Marie
      2 tbsp – its back in there now!
      Love
      Niki xxx

  3. mohan kumar on March 4, 2020 at 5:00 am

    This recipe looks great and really easy.I would certainly love to try the recipe.

    • Niki on March 4, 2020 at 10:43 am

      So happy you like Mohan!
      My best
      Niki xx

  4. […] 11- Mushroom butter bean ragu with cheesy polenta […]

  5. […] Mushroom & Butter Bean Ragu with ‘Cheesy’ Polenta […]

  6. Elaine B on April 5, 2020 at 11:04 am

    Can you freeze the Ragu mixture?

    • Niki on April 5, 2020 at 1:46 pm

      Hi Elaine
      Absolutely, yes you can
      Love
      Niki xxx

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Recipe Tags: Polenta mushrooms ragu

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